Rabbit in red wine with aromatic rosemary

What does it include?

Ingredients

• 1 rabbit, chopped
• 1 large onion
• 2 carrots
• 2 cloves of garlic
• 300 ml red wine
• 1 sprig of fresh rosemary
• Olive oil, salt and pepper

How to prepare it step by step?

Preparation

1. Season the rabbit pieces with salt and pepper evenly to enhance the flavor of the meat before browning it.
2. In a large saucepan, heat olive oil over medium-high heat and brown the rabbit pieces on all sides until the surface is sealed. Remove and reserve on a plate.
3. Chop the onion, carrots, and garlic cloves into small, even pieces to ensure even cooking.
4. Sauté the vegetables in the same saucepan where the rabbit was browned until tender, fragrant, and lightly browned.
5. Return the rabbit to the casserole and pour in the red wine, ensuring that the meat is partially covered.
6. Add the sprig of fresh rosemary and cover the pot, keeping the heat low so that the stew cooks slowly.
7. Cook for 50-60 minutes, checking occasionally to prevent drying and stirring gently. Look for the meat to become tender and the sauce to thicken.
8. Taste and adjust the salt and pepper to taste, maintaining the balance of flavors.
9. Serve hot, accompanied by mashed potatoes, rice, or roasted vegetables, and decorate with a sprig of fresh rosemary for an aromatic and visually attractive touch.